Ingredients
- 1 zucchini, grated medium size
- 1 1/2 red capsicums. small seeded and diced
- 400 gram corn kernels, reduced salt and drained
- 2 spring onions, chopped
- 1/2 cup basil leaves, chopped
- 1 cup cheddar cheese, reduced gat
- Pepper
- 1/4 cup self-raising flour
- 3 eggs
- 1/2 cup milk, low fat
- Oil spray, canola or olive
- SALSA (OPTIONAL):-
- 1/2 red capsicum, deseeded and diced
- 2 avocados, diced
- 1 tomato, large and diced
- 1 lime, juice of
- 1/4 cup basil leaves, chopped
How to Make
-
Step 1: Squeeze zucchini of excess liquid and place in a large bowl with capsicum, corn, spring onions, basil and cheese and season with pepper.
-
Step 2: Sift flour over vegetables then mix to combine.
-
Step 3: Pour milk into a jug and add eggs and whisk together with a fork and then add to the vegetables and stir well.
-
Step 4: Heat a large non-stick frypan over medium heat and spray liberally with oil; drop heaped tablespoons of mixture evenly spread around the pan and spread using the back of a spoon to 8cm diameter and cook for 2 minutes or until firm and golden.
-
Step 5: Flip and brown on reverse side for 2 minutes and then transfer to a plate, keep warm and repeat with remaining mixture.
-
Step 6: To make the salsa, combine capsicum with avocado, tomato, basil and lime in a medium size bowl.
-
Step 7: Divide between plates and serve with a stack of 3 fritter each.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.